Yield: 4 Servings
Crockpot Mississippi Chicken
Crockpot Mississippi Chicken is juicy, tangy, and packed with flavor from the ranch, butter, and pepperoncinis. So easy - just dump and go!
Ingredients
- 2 pounds boneless, skinless chicken breasts, or thighs
- 1 (1 oz) packet ranch seasoning mix, the dry mix
- ⅓ cup salted butter, use up to 1 full stick of butter, if you prefer
- 10 pepperoncini peppers
- 3 tablespoons pepperoncini juice, from the jar of peppers
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Instructions
- Place the chicken in a crockpot. Sprinkle the ranch seasoning over the chicken and place the stick of butter on top. Add the pepperoncini peppers and the pepperoncini juice.
- Place the lid on the crockpot and cook on high for 4 hours, or on low for 8 hours.
- Remove the lid, and shred the chicken in the juice with 2 forks. Serve as desired.
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Notes
Storing Leftovers: Place the leftover cooled chicken with juices in an airtight container and store in the fridge for up to 5 days.
Reheat: Reheat on stovetop covered over low heat or in the microwave until warmed through.
Freezing Leftovers: Place cooled leftovers in an airtight container or freezer bag, mark with the date, and freeze for up to 3 months. Let thaw overnight before reheating for best results.
Freezer Meal: Assemble all the ingredients in a zip-top freezer bag and freeze for up to 3 months. Dump it straight into the crockpot when you’re ready to cook it and cook it on low for 8 hours. If you want to cook it on high for 4 hours, I recommend thawing it overnight before adding it to your crockpot.
Nutrition
Serving: 1 serving, Calories: 450kcal, Carbohydrates: 5g, Protein: 52g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 177mg, Sodium: 779mg, Potassium: 926mg, Fiber: 1g, Sugar: 1g, Vitamin A: 558IU, Vitamin C: 21mg, Calcium: 24mg, Iron: 2mg